Vinegar is a solution with sour taste, made by fermenting substances that contain sugar, such as fruits. Vinegar has been in use for more than 3,000 years. They are rich in nutrients and bioactive compounds.
Alkaloids in soursop fruits help lower blood pressure. Melanoidins and acetic acid in vinegar exhibit anti-hypertensive effects.
Acetic acid in soursop vinegar enhances lipid metabolism and lowers blood cholesterol levels.
Phenolic compounds particularly flavonoids in soursop fruits aid in the reduction of the increase of blood glucose after eating.
Presence of organic acids, polyphenols and melanoidins in vinegar gives its antibacterial effect.
Polyphenols and vitamins in soursop vinegar act as antioxidants.
Soursop vinegar contains acetic acid that helps to inhibit accumulation of body fat, thereby promoting weight loss.
Phenolic compounds in soursop fruit pulp and vinegar can inhibit cancer cell growth.
Polyphenols in soursop vinegar may decrease the formation of oxidized low-density lipoprotein (LDLs) in the bloodstream.
Flavonoids in soursop fruits help to reduce inflammation.
Soursop fruits contain phenolic compound coumarin that helps in gout treatment by lowering uric acid.
Phenolic compounds in vinegar exhibit a high antioxidant activity, protecting cells from damage caused by free radicals.
Acetic acid in vinegar enhances glycogen repletion in liver and skeletal muscle, thereby aiding recovery from fatigue.
Phenolic compounds in vinegar can help protect liver.
Dihydroceramide in vinegar may improve cognitive ability.
